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Cooking School and Recipes in Washington DC

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Pasta

Mac and Cheese

December 7, 2020 by Chris

If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make sure it’s made of clear glass so you can see your mac while it bakes. You’ll know…

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Filed Under: Pasta Tagged With: cheese, entree, pasta

Shrimp Marinara

April 15, 2020 by Chris

We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all the difference. Don’t forget to use authentic San Marzano tomatoes like Cento’s and DeCecco’s dry pasta. Enjoy……

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Filed Under: Entree, Pasta, Seafood Tagged With: pasta, shrimp

Carbonara

April 2, 2020 by Chris

This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick….

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Filed Under: Entree, Pasta Tagged With: bacon, cheese, entree, pancetta, pasta

Save Your Leftovers…

January 20, 2019 by Chris

to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve taken a class with us you already know about our everyday commitment to “no waste” cooking and efforts…

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Filed Under: Entree, Pasta Tagged With: bread, leftovers

Winter Lasagna… Lobster, Shrimp, Crab

December 13, 2018 by Chris

Full of fat to warm you up… we make this decadent lasagna once a year to bring in the holidays.  It’s richly delicious! Ingredients for the Filling… 1 leek, white part only, chopped 1 scallion,…

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Filed Under: Entree, Pasta Tagged With: crab, lobster, shrimp

Ravioli…

May 18, 2018 by Chris

If you have eggs, flour, semolina and leftover something in your Mise en Fridge… you can make homemade ravioli!!! We stuffed these with leftover pot roast and Parmesan! See our Fault-proof Pasta Dough recipe below……

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Filed Under: Entree, Pasta Tagged With: eggs

Cacio e Pepe… Easy

December 12, 2017 by Chris

We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO easy and SO good… you’ll only need 4 basic ingredients. Cacio e Pepe never gets old… enjoy!…

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Filed Under: Entree, Italy, Pasta Tagged With: cheese

Ricotta Two Ways…

January 31, 2016 by Chris

Once you’ve made homemade ricotta there’s no going back to the store bought kind. Remember to use the finest, purest ingredients you can find and know where they come from. About cheesecloth… we wash and…

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Filed Under: Pasta Tagged With: butter, cream, gnocchi, milk, sage

Pappardelle with Roasted Cauliflower, Corn and Kale

October 8, 2015 by Chris

We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn…

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Filed Under: Building Blocks, Entree, Pasta Tagged With: cauliflower, corn, kale

Veal Braised in Vinegar with Spinach Ravioli

October 16, 2013 by Chris

We made this one in class last evening. It’s definite keeper! The veal dish is a version of an Andrea Consoli’s “Cooking Classes in Rome” recipe. And the pasta? It’s a “by memory” adaptation of an…

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Filed Under: Entree, Pasta Tagged With: spinach, veal

Pancetta Seared Shrimp and Sage

November 13, 2012 by Chris

A nice diversion from poultry as we anticipate Turkey Day… this recipe is quick, easy and delicious. We sear Gulf shrimp and tossed it over homemade pasta to create this dish. The sweetness of the…

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Filed Under: Entree, Pasta Tagged With: pancetta, shrimp

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